Ingredients
1 pound bulk Italian sausage24 medium fresh mushrooms2 packages (3 ounces each) cream cheese, softened4 tablespoons minced fresh parsley, divided
Preparation
In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and discard mushroom stems. Place caps on a microwave-safe plate. Microwave, uncovered, on high for 2 minutes; drain.
In a small bowl, combine the cream cheese, 3 tablespoons parsley and sausage until well blended. Spoon into mushroom caps.
Cover and microwave at 70% power for 5-7 minutes or until heated through; drain. Let stand for 5 minutes before serving. Sprinkle with remaining parsley.
